This hash-brown casserole is the perfect side dish. I served it last night with my chicken pot pie to a crowd. It’s cheesy comfort food at its best. The parmesan gives it a tangy flavor, and best of all it’s really easy to fix. Its got five ingredients you mix together and pop it in the oven.
Start out by adding 1 – 32 ounce bag of hash-browns to a large mixing bowl.
Next add 2 – 10 3/4 ounce cans of cream of potato soup.
Followed by 16 ounces of sour cream.
Now comes the cheesy part. Toss in 2 cups of sharp cheddar cheese.
And 1 cup of fresh grated parmesan cheese.
Next add a good-sized pinch of salt and pepper, and that’s it. Mix it until combined.
Put the mixture into a buttered Pyrex. Don’t smooth out the surface, you want it to be messy and a little jagged on top. All those peaks will brown and get crunchy.
Run this wonderful concoction into a pre-heated oven at 350′ for 1 hour
See…..brown and crunchy. Sorry, I’m hungry while I’m writing this. I wish I had some left over, but I don’t….not even a spoonful.
You may wonder why I’ve taken such a close-up picture.
It’s because I almost forgot to take a photo at all. I sat it down and our guests started moving through the buffet. It wasn’t until someone said, “you have to share the potato recipe with me” that I realized what I had done. So here it is.
the wanna be country girl – Caroline